Instant Pot Spanish Macaroni
"A recipe I've made for years, adapted for my Instant Pot. I have used both chicken broth and vegetable broth, and both are good! The times don't include the time it takes for the pressure cooker to pressurize or release pressure."
Original is 2-4 servings
Ingredients
Nutritional
- Serving Size: 1 (447.7 g)
- Calories 707.4
- Total Fat - 42.3 g
- Saturated Fat - 13.9 g
- Cholesterol - 121.4 mg
- Sodium - 107.8 mg
- Total Carbohydrate - 53.7 g
- Dietary Fiber - 5.9 g
- Sugars - 9.1 g
- Protein - 28.3 g
- Calcium - 82.8 mg
- Iron - 4 mg
- Vitamin C - 45.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Turn on the Instant Pot and select the sauté function. Heat the olive oil in the pot.
Step 2
Add the chopped onion, bell pepper, and minced garlic. Sauté for 2-3 minutes until they become tender.
Step 3
Add the ground beef or ground turkey to the pot and cook until browned, breaking it up with a spoon or spatula.
Step 4
Add the macaroni pasta, diced tomatoes (with their juices), chicken or vegetable broth, paprika, cumin powder, dried oregano, salt, and pepper to the pot. Stir well to combine all the ingredients.
Step 5
Close the Instant Pot lid and set the valve to the sealing position.
Step 6
Select the manual/pressure cook function and set the timer for 4 minutes on high pressure.
Step 7
Once the cooking time is complete, do a quick release of the pressure.
Step 8
Carefully open the lid and give the contents a good stir.
Step 9
If desired, sprinkle some shredded cheese on top of the Spanish macaroni and let it melt.
Step 10
Garnish with fresh parsley, if using.
Tips
No special items needed.
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